Introduction

Dark, moist and spicy, this is studded with tiny pieces of stem ginger. Treacle can be difficult to weigh accurately – it tends to stick to the scales pan – so weigh all the ingredients directly in the mixing bowl set on the scales.

Cuts into 15-20 pieces

Easy

Ingredients

For the sponge:

225g

baking margarine or unsalted butter, softened

175g

light brown muscovado sugar

200g

black treacle

300g

self-raising flour

2 tsp

baking powder

1 tsp

ground mixed spice

1 tsp

ground allspice

4

medium eggs, at room temperature

4 tbsp

milk

For the icing:

75g

Icing sugar

ginger syrup from the jar

Instructions

1. Heat your oven to 160°C/325°F/gas 3. Measure all the ingredients for the sponge straight into a large bowl. Beat well with an electric mixer or wooden spoon for about 2 minutes until well blended; scrape down the sides of the bowl from time to time to be sure everything is thoroughly combined.

2. Using a plastic spatula, scrape the mixture into the prepared tin, then use the back of the spatula to gently level the surface. Place in the heated oven and bake for 35–40 minutes until the centre of the sponge springs back when pressed lightly with a finger, and the edges of the sponge are beginning to shrink away from the sides of the tin.

3. Leave the traybake to cool slightly in the tin before removing it to a wire rack: first ease the paper away from the sides of the tin, then turn out the sponge on to the rack and remove the lining to cool completely.

4. To make the icing, sift the icing sugar into a small bowl, add the ginger syrup and stir together until smooth. Pour the icing over the cake and spread out gently to the edges using a small palette knife. Sprinkle the chopped stem ginger over the surface. Leave to set before serving in squares or slices.